Gluten Free · Main Meals · Paleo Diet Friendly · Recipes · Starters

Scallops with Roasted Cauliflower purée 

Scallops with Roasted Cauliflower Purée 

I don’t often buy scallops, for 2 reasons really – they are very expensive and I can’t seem to make a main meal out of them without having to eat 100! Luckily they were on special today and there was some stunning samphire sitting just alongside them. This dish is simple to make, but has a few processes, don’t be put off! It is sure to impress any dinner party guest and is a wonderful light summer meal. Don’t be scared by ingredients you haven’t cooked with before, give them a go and see what happens. 

Equipment required 

1 lrg fry pan  

1 deep saucepan

1 roasting tray 

1 blender or hand processor

Shopping list for 4 people as a starter or light meal 

12 scallops 

1 head of cauliflower 

Mild Curry powder 

4 rashes of Parma ham

Approx 100g of samphire 

1.5 tbsp of mayonnaise 

Splash of milk 


Squeeze of lemon

2 knobs of butter 

Oil of choice, I used rapeseed 

Method to the madness 

Preheat the oven to 200C 

Remove the scallops from the fridge 

Break the cauliflower into small florets, splash with oil and salt, bake for around 10 minutes, take them out and sprinkle with curry powder, mix around and the bake for another 10 minutes or so until golden 

Meanwhile, heat a fry pan to a medium high heat and cook off the Parma ham until crispy, remove and break into small pieces, set aside 

Once the cauliflower is cooked put about 3/4 into a processor with the mayonnaise and a splash of milk, blitz until smooth 

Bring a saucepan of salted water to the boil and add the samphire, blanch for 1-2 minutes, drain, put it back in the pan and add a knob of butter, set aside 

Heat the fry pan to a high heat, add in some butter and pan fry the scallops for about 1-2 minutes each side, depending on the size 

Once the scallops are cooked you can assemble the dish 

Place down the purée, then the scallop, place the samphire and a few cauliflower florets on the plate, sprinkle over the crispy Parma ham and some extra curry powder if you desire and a squeeze of lemon



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